2. Grill chicken on medium heat for about 6 minutes per side, turning once or until no longer pink.

3. In large bowl, toss lettuce, tomatoes, onion, beans, and corn.

4. On six plates, layer salad, chicken, and tortilla strips.

5. Serve with extra BBQ sauce and fresh Ranch dressing.

BBQ chicken is one of our mainstays. We love it with rice, on salads, or solo. I love fresh made salads with grilled meat. Just ask the guys at Cafe Rio. That is really funny I'm sure since I cook every day something fun. But I do make it to Cafe Rio for their salad a few times a week. Good thing my country town has one! PHEW! With that said, this salad is every bit as good as Cafe Rio's grilled salad. But I would add that making the ranch dressing from the dry mix is the only way to go. Bottled ranch just isn't the same!